Carrot Coconut Drop Cookies
Servings Prep Time
60cookies 10minutes
Cook Time
8-10minutes
Servings Prep Time
60cookies 10minutes
Cook Time
8-10minutes
Ingredients
Instructions
  1. Heat oven to 400 degrees Fahrenheit. Place the oven rack in the middle.
  2. In a medium size bowl, using either a fork or a potato masher, mash up the cup of cooked carrots.
  3. In a large bowl, place the mashed carrots, unsalted butter, white sugar, and the eggs. Using an electric hand mixer, combine until well blended.
  4. In a medium bowl and a wire whisk, combine the flour, baking powder, and salt.
  5. Add the dry ingredients to the carrot butter mixture. Combine all the ingredients with a wooden spoon.
  6. Finally, add the unsweetened shredded coconut. With the wooden spoon, stir until the coconut is combined into the cookie dough.
  7. Drop by teaspoonful onto an ungreased baking sheet. Place 15 cookies at a time on the baking sheet.
  8. Bake for 8-10 minutes. Cookies are done when no fingerprint is present when gently pressed down into the cookie. They will also be lightly browned on the bottom.
  9. Immediately remove from the cookie sheet to a wire cooling rack.
  10. Store in an air tight container. Keep in the refrigerator for a few days. If keeping longer, place in the freezer.
Recipe Notes

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Recipe by: Theresa Buker of Free Stuff 4 Daily Needs and can be found in the Free Stuff 4 Daily Needs Cookbook